Italian Potatoes Food

ITALIAN POTATO RECIPE

Steps:

• Peel and cut potatoes into wedges.
• Place the potatoes in a large bowl of cold water while prepping the rest of the ingredients.
• Thinly slice the onion. Set aside.
• Mince the garlic. Set aside.
• Preheat oven to 425° F (220° C).
• Place oven grate on the lower center rack.
• Empty the can of whole peeled canned tomatoes in a large bowl.
• Add one cup of water to the can, swirl and empty contents in the bowl.
• Hand crush the tomatoes.
• Add the minced garlic, dried oregano, paprika and salt and pepper. Feel free to adjust seasonings. Combine together and set aside.
• Drain the water from the potatoes.
• Add the sliced onions and crushed tomatoes and combine.
• Toss the sliced onions with the potato wedges in a large deep baking dish (10.5 x 14.75 inches).
• Arrange the potatoes and vegetables in a single layer, in the baking dish.
• Drizzle olive oil over the top.
• Cover with aluminum foil and bake for about 45-60 minutes or until a knife can easily pierce through the potato. Gently move the potatoes to the baking pan.
• Bake for another 15-20 minutes, without the foil or until most of the moisture has evaporated from the tomato sauce. Stir occasionally.
• Transfer to a serving dish, garnish with fresh chopped parsley and serve.
• OPTIONAL: Garnish with grated pecorino romano cheese or parmesan cheese.

ITALIAN POTATOES

Steps:

• Toss potatoes with oil and add to skillet on med heat.
• When potatoes are cooked about halfway through, add onions and olives, cook until potatoes are cooked through and onions start to caramalize.
• Season with salt and pepper.

ITALIAN-STYLE SKILLET POTATOES

Steps:

• Put the potatoes in a large pot and cover with water. Bring to a boil, salt the water, and cook 5 minutes. Drain.
• Heat the EVOO in a large skillet over medium-high heat. Add the garlic and cook until golden, about 2 minutes. Remove to a cutting board with a slotted spoon, then chop and reserve.
• Add the potatoes and rosemary to the skillet and season with salt and pepper. Cook until browned and crisp, 5 to 10 minutes. Transfer to a serving bowl and top with the garlic and cheese.

ITALIAN ROAST POTATOES

Steps:

• Heat oven to 425 degrees. In large roasting pan, combine potatoes, garlic, oregano and oil. Stir until potatoes are well-coated, and spread them evenly in pan.
• Place in oven, and roast until golden brown and crispy, 40 minutes to an hour. (If the potatoes are crowded in the pan, they will take longer to crisp.)
• Remove potatoes and garlic from oven, and transfer to serving dish. Sprinkle with salt to taste, and serve immediately.

ITALIAN PARMESAN ROASTED POTATOES

Steps:

• Preheat oven and prepare baking sheets: Preheat your oven to 425 F degrees. Line a baking sheet with parchment paper or a silpat.
• Prepare potatoes: Cut the potatoes into bite sized cubes. I did not peel them, but feel free to peel them if you prefer. If you don't peel them, make sure you wash and scrub them.
• Prepare seasoning: In a small bowl, combine the Parmesan cheese, breadcrumbs and Italian seasoning.
• Toss everything together: Toss the potatoes with olive oil in a large bowl. Add the Parmesan mixture over the potatoes and toss well, making sure each potato is coated with the mixture.
• Bake: Bake for 45 minutes or until potatoes are golden brown, crispy and cooked through.

ITALIAN POTATO SALAD

Steps:

• Cover potatoes with water, bring to a boil and salt the water
• Cook potatoes until just tender, about 15 minutes, then drain and return them to the hot pot
• Add vinegar, garlic, onion, parsley, pepper and EVOO to the pot
• Toss to coat then refrigerate overnight or for a minimum of an hour
• Serve alongside Rach's Garlicky Spatchcock Chicken with Parsley Chimichurri
• MORE: No-Mayo Potato Salad Dill and Shallot Potato Salad Patrick's Grilled Potato Salad

ITALIAN POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
• Cover and refrigerate overnight.

ITALIAN POTATO SALAD

Steps:

• Boil the potatoes until tender, about 15 mins, then drain and allow to cool slightly. Whisk together the olive oil, Parmesan and a little seasoning. Toss through the potatoes with the basil and sundried tomatoes. Serve warm.

OUR BEST 30+ CLASSIC ITALIAN SOUP RECIPES (+PASTINA SOUP)

Steps:

• Boil the chicken broth and add the pasta, cooking for 5-8 minutes.
• Pour the soup into a bowl.
• Top with olive oil and cheese.
• Serve with rosemary sprig.

ITALIAN-STYLE ROASTED BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish or rimmed sheet with foil.
• Place halved potatoes in a large resealable plastic bag. Add olive oil and Italian dressing mix, seal bag, and shake until all potatoes are coated evenly. Transfer to the prepared baking dish.
• Roast in the preheated oven until tender, flipping potatoes halfway through cooking time, about 30 minutes.

ITALIAN MASHED POTATOES RECIPE

Steps:

• 01 - Wash the Potatoes. 02 - Place the Potatoes ( with skin on ) in a pot of boiling salted water, and cook them for about 30 minutes, or until very soft. The skin will not let the Potatoes absorb too much water, and it will be easier to peel them. 03 - Once the Potatoes have cooked, drain them and cool their skin under cold runnign water for 1 minute. 04 - Peel the Potatoes simply by removing their skin by hand ( if they are well cooked the skin should come off very easily ). 05 - Using a potato ricer or a food mill, mash the Potatoes in the same pot you have cooked them in. 06 - Add the Milk and stir everything over a low heat. 07 - Add Butter, Salt, Nutmeg and Parmesan Cheese if used and mix until the Mashed is smooth.

ITALIAN ROASTED POTATOES

Steps:

• Preheat the oven to 400°F (207°C). Clean and rinse the baby potatoes, drain and cut into halves.
• Heat up an oven-safe skillet (cast-iron preferred) and add the olive oil. Add the potatoes and cook until the surface turns crispy. Turn over the cook the skin side until nicely browned. Push the potatoes to one side and saute the garlic, follow by the Italian seasoning, salt and paprika, stir to combine well. Turn off the heat and sprinkle the cheese and parsley on top of the potatoes. Transfer the skillet into the oven, roast for 15 minutes. Add the butter cubes on top of the potatoes, serve immediately.

SKILLET FRIED ITALIAN HERBED POTATOES

Steps:

• In a large non-stick skillet over medium heat, melt butter and olive oil together.
• Add the remaining ingredients to the skillet. Stir until potatoes are evenly coated with spice mixture and onion slices are evenly distributed.
• Cook covered on medium heat for 15 minutes, tossing and turning the potatoes every few minutes.
• Potatoes will be done when slightly browned and fork-tender.

ITALIAN ROASTED POTATOES

Steps:

• Place potatoes in a large bowl. Drizzle with oil; toss to coat evenly. Combine the garlic, parsley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat evenly. Transfer to an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° for 30 minutes. Stir; bake 10-15 minutes longer or until potatoes are tender and golden brown.

ITALIAN ROASTED ROSEMARY AND GARLIC POTATOES

Steps:

• Pre-heat oven to 350 degrees F.
• Slice the peeled potatoes lengthwise into thirds.
• Holding the sliced potatoes together, slice horizontally into 1" slices.
• Cut each of these slices of potatoes into 1" cubes.
• In a very large mixing bowl, toss the potato cubes with olive oil to cover completely.
• Add the minced garlic, fresh chopped rosemary, salt and pepper.
• Toss well.
• Place on a baking sheet with 1" sides.
• Bake on the middle rack for 45 minutes.
• With a sharp metal spatula, turn the potatoes over ONCE and once only.
• Turn up the oven heat to 450 degrees F.
• Continue baking on the top rack of the oven for 15 - 30 minutes, keeping a very close eye on the potatoes so that they do not burn, but yet turn a golden-brown color.
• If you are not satisfied with the color of the potatoes at this point, turn the oven onto 'Broil' and bake for another 5 - 10 minutes, once again keeping a very close eye on the potatoes so that they do not burn.
• Enjoy the amazing aroma in your kitchen!
• Enjoy the delicious Italian potatoes!

GREEN BEANS AND POTATOES - CLASSIC RECIPE & 5 DELICIOUS VARIATIONS

Steps:

• Wash and peel potatoes. If using medium size potatoes cut them in half. If using large size potato cut it in quarters. Although I still recommend using small size potatoes.
• In a large pot with cold salted water add potatoes and bring them to boil. Cook for 5-10 minutes.In the meantime,
• Wash and trim green beans.
• To make the process easier and faster work green beans in batches.Line up each batch on one side and trim off the ends with a sharp knife.Flip the beans around, line up the tips again, and trim off the other side.At this point you can cut trimmed beans in smaller size or leave as is.Repeat the process with remaining green beans.
• Once potatoes have been boiling for a few minutes, add green beans.
• Cook everything together for another 5-15 minutes. Check occasionally on both veggies (see Note 1).
• Once both are cooked, remove potatoes and quickly pass green beans under cold water to prevent discoloration (optional).
• Cut up potatoes into chunks.
• In a small bowl mix together extra virgin olive oil and white wine vinegar.
• In a large bowl add potatoes and green beans, add dressing, fresh parsley and give a gentle stir.
• Top with freshly ground pepper to taste.
• Since potatoes and green beans were boiled in salted water you might not need extra salt.

AUTHENTIC ITALIAN POTATO PIZZA (PIZZA CON PATATE) WITH YELLOW IDAHO® POTATOES

Steps:

• Potato pizzas are traditionally make in rectangular pans, but you can use any shape you like. Oil your pan slightly, with about a tablespoon of extra virgin olive oil.
• Shape the dough into the shape of your pan, then place the dough onto it, drizzle about a tablespoon or more, extra virgin olive oil and rub it over the surface evenly, then set in a draft-free place for a few minutes while you prepare the potatoes.
• Preheat the oven at this point, to 500˚F (260˚C) or the hottest your oven can be set. Do not use convection.
• Using a mandoline slicer or food processor, slice the washed and dried yellow Idaho© potatoes (do not peel) very thinly and place in a bowl.
• Add enough extra virgin olive oil to coat each slice (2-3 tbsp), then sprinkle lightly with the salt. Using your hands, mix the potatoes so they are evenly coated with oil and salt.
• Optional: sometimes, mozzarella cheese is added at this point, but if you do, do so sparingly (I didn't add cheese).
• Start layering the potato slices over the pizza dough in the pan, overlapping the slices slightly until all the dough is covered (unlike a traditional tomato pizza, you don't need to leave an edge of dough; I did so for the sake of the photos, or else the pizza would just look like slices of potatoes, but I'd recommend going all the way to the edge and will explain why, below).
• Drizzle with another 1 tsp or so, extra virgin olive oil and spread carefully and evenly over the potatoes, with your hand or a brush.
• Optional: sprinkle the some fresh rosemary, if desired (I did add rosemary to one half of my pizza).
• Place pizza on the floor of the oven, or if you aren't able to use the bottom, put it on the lowest rack, for 4 minutes. After 4 minutes, replace the pizza onto the middle of the oven for another 8 to 11 minutes, or until the potatoes begin to brown. If desired, reset the oven to broil (grill) and place the pizza on the top rack to make the potatoes a little more brown and crispy (this is why it's best to place the potatoes all the way to the edge of the dough, and not leave any exposed crust, so that you don't have to worry about the crust burning while you crisp the potatoes).
• Remove from the oven and cut into slices and serve hot, warm or cold.
• This pizza reheats really well, just place it back on a tray into a 400˚F (205˚C) oven for about 4 minutes.

ITALIAN SAUSAGE AND POTATOES

Steps:

• Add 1 tablespoon of olive oil to a large skillet over medium heat. Add the sausages and brown on both sides, cooking through most of the way but not completely. Remove the sausages from the skillet to a plate and cover with foil.
• Add the other tablespoon of olive oil to the skillet. Add the peppers, onions and diced potatoes and season with the salt, pepper, garlic powder, oregano and paprika. Cook for 10 minutes, stirring often.
• Stir in the tomato paste and then pour in the marsala wine. Stir and then cover the skillet and cook for another 10 minutes until the potatoes have softened.
• Slice the Italian sausage into thick rounds and then add them to the skillet along with any juices from the plate.
• Remove the cover and add the sausages back to the skillet along with the beef broth. Cook, uncovered for another 7-8 minutes until the sausage and potatoes are cooked through.
• Serve on sub rolls, with or without cheese or on top of your favorite pasta.

ITALIAN VEAL STEW WITH POTATOES | SPEZZATINO RECIPE

Steps:

• With the help of a small food processor, chop the celery, carrot and onion into small pieces and set aside. Then with a sharp knife, cut the veal into 3 cm (1 inch) pieces.
• Flour the pieces of meat and shake them to remove excess flour. Keep them aside. In a large casserole, make a soffritto with the extra virgin olive oil and the chopped vegetables. Cook over low heat until softened and golden, about 2 minutes.
• Add the floured pieces of meat. Cook over high heat for 3 minutes, turning them from time to time until browned all over. Then add the dry white wine. Mix and let it evaporate completely over high heat.
• Add a couple of ladles of hot stock and a pinch of salt. Cover with a lid and reduce the heat. Let the veal stew cook for about 30 minutes over very low heat, taking care to stir it from time to time. While the veal is cooking, peel the potatoes and cut them into fairly regular pieces of about 4 cm (1 1/2 inch).
• Now add the potatoes. Season with salt, freshly ground black pepper and the rosemary. Then add a ladle of hot stock.
• Add two tablespoons of tomato paste. Stir and cook for another 45 minutes. During the cooking, don't stir very often or you risk flaking the potatoes. They must be soft, but still intact. Remove the sprig of rosemary before serving. Italian veal stew with potatoes is ready. Serve it hot

FRIED POTATOES, PEPPERS, & ONIONS

Steps:

• Boil the potatoes in lightly salted water until just fork tender, about 8 to 10 minutes. (Do not overcook or mixture will become mushy)
• Drain the potatoes and set aside.
• In a large frying pan, heat 2 tablespoons of the oil over medium heat until lightly smoking, and then add the pancetta, peppers, and onions.
• Cook until the peppers and onions begin to soften, stirring every once in a while, about 8 to 10 minutes.
• Add the garlic, and continue to cook until the mixture begins to brown, about 3 to 4 minutes more.
• Add the potatoes to the pan along with the rest of the oil, salt, pepper, and red pepper flakes and continue to cook, gently folding over the mixture as it cooks once or twice.
• After about 6 to 7 minutes, once the potatoes begin to color, Add the parsley leaves and gently mix.
• Serve warm.